200 g chickpea flour (gram flour)
2 tbsp chives chopped, plus more to serve
1 onion, diced
1 garlic clove, crushed
freshly grated nutmeg, to taste
300 g chopped baby spinach leaves, blanched and drained well, plus a handful of raw leaves
50 g low-fat feta, crumbled, plus more to serve
- Whisk the flour, chives and lots of seasoning with 300ml water. Leave to sit for at least 30 minutes. Heat 1 tsp oil in a frying pan and gently cook the onion without colouring until soft, about 8 minutes. Add the garlic, cook for another minute, then add the nutmeg and the spinach, and stir. Scatter in the feta, and season with black pepper.
- Brush a non-stick frying pan with olive oil, then spoon enough batter into the pan (swirling it) to make a thin pancake. Turn over after 2 minutes, or when the edges have set. Cook for 2 minutes more before adding a spoonful of the spinach mix and folding in half. Repeat until all the batter and filling have been used – you should make about 4 pancakes. Keep them warm in a low oven as you go along. Serve with spinach leaves and some snipped chives.